Sweet coffee with a creamy body. In aroma, we can find notes of cocoa powder, honey and caramel. It has soft acidity and a long and pleasant aftertaste that reminds us of maple syrup.
Finca Chambakú is one of the farms that NOMAD works with every year. Juan Felipe Restrepo (Pipe to his friends) brings us a new batch, this time a decaffeinated coffee with the “sugar cane process” method.
Pipe decided to go a step further and decaffeinate one of his natural processes, its pronounced acidity, with fruitier notes, compensates for the characteristic sweetness that the decaffeination process generates, thus creating a much more complex cup.
Process
The process is carried out through an ethyl acetate from sugar cane. It is a selective solvent for caffeine that is present in nature. It is obtained through the fermentation of sugar cane. The coffee is then submerged four times in a mixture of water with this acetate, which absorbs almost completely the caffeine from the coffee. Once this process has been completed, the coffee is dried until reaching 12.5% moisture and covered with a layer of organic wax to protect it so that it will stay at its best for longer.
At the time of replicating the recipe, there are different variables that can interfere with the final result of the cup, such as the roast date, bean conservation, environment, water, machine condition, etc. It is important to remember that all these factors can have an influence and that you may have to make small adjustments to replicate this recipe.
Recipe
17 gr in
38 gr out
20 seconds
Machine: Sage, Barista Pro
Grind number: 15
Grinding time: 11,5
Recommended mineral water: Bezoya
TDS and extraction percentaje: 9,17 / 21, 35%
